Beatrix Sik - Concepedia

Author

Beatrix Sik

Széchenyi István University ORCID

Also Known As

Beatrix Sik

Publications

359

Citations

H-Index

Concepts

All Affiliations

Széchenyi István University

About

Beatrix Sik is an author at Széchenyi István University specializing in food chemistry, nutrition, and pharmacology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	2	2	47
2	Medicine	2	2	73
3	Biochemistry	2	2	73
4	Natural Sciences	1	1	34
5	Public Health	1	1	39

Beatrix Sik

Publications

275

Citations

H-Index

Page 1

	Year	Citations
Conventional and nonconventional extraction techniques for optimal extraction processes of rosmarinic acid from six Lamiaceae plants as determined by HPLC-DAD measurement Beatrix Sik, Erika Lakatos Hanczné, Viktória Kapcsándi, Journal of Pharmaceutical and Biomedical Analysis	2020	87
Analytical procedures for determination of phenolics active herbal ingredients in fortified functional foods: an overview Beatrix Sik, Rita Székelyhidi, Erika Lakatos, European Food Research and Technology NutritionNutraceutical IngredientFood AnalysisPolyphenolicsFood Chemistry	2021	39
Recent Advances in the Analysis of Rosmarinic Acid From Herbs in the <i>Lamiaceae</i> Family Beatrix Sik, Viktória Kapcsándi, Rita Székelyhidi, Natural Product Communications BotanyPolyphenolicsFlow Chromatography AnalysisBioanalysisPhytopharmacology	2019	34
The effects of extraction conditions on the antioxidant activities, total polyphenol and monomer anthocyanin contents of six edible fruits growing wild in Hungary Beatrix Sik, Zsolt Ajtony, Erika Lakatos, Heliyon	2022	30
Characterization of fatty acid, antioxidant, and polyphenol content of grape seed oil from different <i>Vitis vinifera</i> L. varieties Viktória Kapcsándi, Erika Lakatos, Beatrix Sik, OCL Food ChemistryNutritionTotal Polyphenol ContentFood Bioactive CompoundBotany	2021	28
Antioxidant and polyphenol content of different Vitis vinifera seed cultivars and two facilities of production of a functional bakery product Viktória Kapcsándi, Erika Lakatos, Beatrix Sik, Chemical Papers Food ChemistryNutritionTotal Polyphenol ContentAntioxidant ContentBody Composition	2021	19
Exploring the rosmarinic acid profile of dark chocolate fortified with freeze-dried lemon balm extract using conventional and non-conventional extraction techniques Beatrix Sik, Erika Lakatos, Viktória Kapcsándi, LWT Food ChemistryRosmarinic Acid ProfileFood AnalysisPhytochemicalPharmacology	2021	13
Antioxidant and polyphenol content of different milk and dairy products Beatrix Sik, Henrietta Buzás, Viktória Kapcsándi, Journal of King Saud University - Science	2023	13
The beneficial effect of peppermint (Mentha X Piperita L.) and lemongrass (Melissa officinalis L.) dosage on total antioxidant and polyphenol content during alcoholic fermentation Rita Székelyhidi, Erika Lakatos, Beatrix Sik, Food Chemistry X	2022	12

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